"The foundation is, actually, your basic garden-variety hot cross bun recipe – fresh yeast and strong flour – but upgraded with the effortless combination of candied clementines, Valrhona chocolate (“the best”, Ingram affirms) and sour cherries swollen with brandy. “They’re outrageous,” Ingram says, grinning. “We make these cookies out of them and when you bite through you can taste the alcohol in them. So good.”So good. True of the cherries and true of the loaf. A rustic, brioche-like crumb coloured a rich, mahogany brown thanks to melted chocolate folded through the dough, the bread is dotted here and there with slivers of the clementines and sour cherries, as well as chopped pieces of chocolate. The end result is exactly the kind of special, celebratory thing you’d want on your table come Easter Sunday lunch – with the crusts left over for a slick of butter and a sprinkle of cinnamon the next morning."
My favourite bit from my piece on the Flour and Stone chocolate bread for Broadsheet. Hopefully it whets your appetite for the real thing, which you can make yourself thanks to the recipe!
Rachel and I spent a dreamy morning before Easter capturing the decadent bit of chocolate-y, brandy sour cherry, surprise clementine goodness that was the Nadine Ingram of Flour and Stone's easter bread for Broadsheet. I'm really late in sharing this (I blame fashion week), but I finally scanned in a few of the polaroid snaps from this small, but perfectly formed bakery in Woolloomoolloo. We love a good cafe and a good little tea for two session (a little bit of gouter if you will) and Flour and Stone is one of our new favourites hideouts, the kind where the tea menu is longer than most wine lists and the cakes come fresh from the oven and they don't mind one bit if you've got a baby on your hip and a camera in your hand. That's the dream, right there.
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